Pineapple – Cheese – Cream – Cake

Ingredients for 1 servings:

• 1 cake base (sponge cake base), ready-made or homemade
• 10 sheets of gelatin
• 250 ml milk
• 125 g sugar
• 500 g cream cheese
• 3 egg yolks
• 1 packet of vanilla sugar
• 2 tbsp lemon juice
• 2 cups of sweet cream
• 2 large cans of pineapple (slices)
• possibly pistachios for decoration

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

Super light, but looks great

Soak the gelatin in cold water for 10 minutes. Slowly heat the milk with the sugar, but do not let it get hot until the sugar is dissolved. Dissolve the gelatin in the water (I use slightly squeezed gelatin and let it rise in a bowl in the microwave at about 400-500 watts for about 15 seconds; there should be no lumps left, but it shouldn’t boil either). Whisk the egg yolks, vanilla sugar, and lemon with the quark until smooth. Fold in the gelatin-milk solution. Whip the cream until stiff and fold in (don’t be surprised, the mixture will be very runny at this point, but that’s normal). Line a springform pan completely with parchment paper (including the edges, so that the paper extends outside the pan—it’s practically wedged in). Drain the pineapple. First, spread the first half of the pineapple slices on the base (the pan will be turned later; the current base will become the top). Then pour the quark mixture on top. Then add another layer of pineapple (the slices will float slightly). Finally, add the base. Let it set overnight in the refrigerator. The next day, open the pan, remove the baking paper, and turn it out onto a cake plate. Garnish with pistachios, if desired.